INGREDIENTS
1/4 tsp
basil leaves
1/2 tsp
black pepper
2 cups
carrots
2 cups
celery
4 cups
cooked chicken
1 tbsp
dijon mustard
3 tbsp
extra virgin olive oil
1 tbsp
garlic
1/2 tsp
garlic salt
1 tbsp
hot sauce
1 tsp
kosher salt
1/4 tsp
lemon pepper seasoning
1 cup
parsley
1 lb
pasta
98 oz
reduced sodium chicken broth
1 cup
white onion